Warm + Roasted Winter Salad Bowl

272 comments

warmroastedgreenbeanpotatoquinoasalad-4805

This salad is a good example of how I love my salads in the winter – warm, hearty, and bursting with nutrition. Like a big hug. I have no desire to eat a cold salad right now (unless it’s this one, I suppose). It’s light, but still has that “stick to your ribs” quality I crave soooo much right now. Give me all the healthy comfort food!

I started by roasting Yukon Gold potatoes (one of my all-time favourite winter comfort foods!) and crunchy green beans with a bit of olive oil and a generous seasoning of sea salt and pepper. While it’s roasting, whip up a batch of quinoa (speltberries or millet might be nice too) and chop some green onion and kale. Whisk together a simple red wine vinaigrette and we’ll add some freshly roasted garlic (if you are already roasting veggies, you might as well roast a few cloves of garlic too!). When the potatoes and green beans are golden and lightly charred on the bottoms, throw it into a big bowl and fold in the quinoa, dressing, green onions, and kale. Toss on a big handful of pepita seeds for crunch and my favourite salad topper – sliced avocado. It’s the perfect soul-soothing, warm bowl of comfort food in the middle of January.

quinoasaladvegan

Warm + Roasted Winter Salad Bowl

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

By

5 from 109 reviews
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The ultimate bowl of winter comfort food! Yukon Gold potatoes and green beans are roasted until golden and then tossed with warm rainbow quinoa, shredded kale, green onion, and a quick red wine vinaigrette. I topped it with crunchy pepita seeds and sliced avocado. Feel free to change up the potatoes with what you have on hand. Instead of quinoa, speltberries or millet might work nicely too.

Yield
4-6 servings
Prep Time
Cook time
Total Time

Ingredients:

For the salad:
  • 1 cup uncooked rainbow or regular quinoa + 1.5 cups water
  • 3/4 pound Yukon Gold potatoes, chopped into 1/2-inch chunks (about 2 1/2 cups)
  • 1 pound fresh green beans, trimmed and chopped into 1-inch pieces (about 3 cups)
  • 2 extra-large or 3 large garlic cloves (peel left on)
  • 1 tablespoon extra virgin olive oil
  • 1 cup stemmed and finely chopped kale (I used lacinato, but curly works fine too)
  • 3 green onions, thinly sliced
  • 3 tablespoons pepita seeds (I added a handful of sesame seeds at the last minute too)
  • Sliced avocado
For the dressing:
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon pink Himalayan salt or fine grain sea salt
  • Freshly ground pepper, to taste

Directions:

  1. Preheat oven to 400F and line one extra-large (or 2 large) baking sheets with parchment paper.
  2. Place the chopped potatoes, green beans, and garlic cloves (leave the peel on) onto the baking sheet. Toss with the oil and season with a generous amount of salt and pepper. Spread into an even layer.
  3. Roast for 15 minutes, remove from the oven and flip, and continue roasting about 10-20 more minutes until the potatoes and beans are tender and golden. Watch closely during the last 10 minutes to avoid burning.
  4. Meanwhile, cook the quinoa by adding the quinoa into a medium pot along with 1.5 cups water. Bring to a low boil, reduce heat to medium-low, cover with lid, and cook for 13-17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat, fluff with a fork, and leave the lid on to keep warm.
  5. Prepare the dressing by whisking the dressing ingredients together in a small bowl. Set aside.
  6. Chop the kale and green onions.
  7. When the vegetables are finished roasting, remove garlic cloves and set aside. Spoon the potatoes and beans into a large serving bowl. Stir in the quinoa and the other chopped vegetables.
  8. Trim the end off each garlic clove and push the roasted garlic out. Finely chop or mash the garlic. Whisk the garlic into the dressing until combined. Pour all of the dressing onto the vegetables and toss to coat.
  9. Season with salt and pepper to taste and serve immediately. Leftovers can be reheated in a saucepan with some oil and the salad will keep in the fridge for a few days.

Tips:

Tip: To boost the protein even more, try adding chickpeas, adzuki beans, great northern beans, or lentils. Roasted chickpeas would be nice too!

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A huge thank you to those of you who volunteered to be a recipe tester for my second cookbook! I’m blown away by the response – I wish I could take you all up on your offer to help. If you aren’t emailed by the end of next week, don’t despair. There’s a good chance that I will need more help in the future so I might end up emailing more volunteers down the road. I will keep your submissions on file if that’s ok with you (no pressure if you can no longer volunteer, of course). PS – I haven’t emailed anyone yet, but I should be sending out an email within a couple weeks once I get my testing site ready to roll. Thank you a million!

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{ 272 comments… read them below or add one }

1 Stacy L January 21, 2015

This recipe looks amazing and is just what I’ve been craving! Can’t wait to whip it up soon! Thanks Angela!

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2 Letizia@thefitlabel January 21, 2015

This warm salad looks amazing! The perfect winter lunch. Thanks for sharing the recipe!

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3 Charlie January 21, 2015

This salad looks amazing! Can’t get enough potatoes :P. Definitely have to try it :)

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4 Alex @ True Femme January 21, 2015

I don’t like eating cold salads in the middle of winter so this looks right up my alley! Raw, cold veggies just don’t sound super appealing to me when there’s snow on the ground!

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5 Laura @ RYG January 21, 2015

Agreed….I guess I just have to get it out of my head that salads are always cold and contain, you know, green salad! Absolutely love how you roasted garlic and included oh so wonderful Yukon gold potatoes. And green beans are fab too, was reading that green beans are one of the best foods for diabetics. Not diabetic but hyperglycemic so blood sugar is all over the place. Was actually advised by a trusted DR. to carry candy bars with me at all times to eat when blood sugar gets low!!!

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6 Katharine in Brussels February 1, 2015

Agreed, Aex & Laura! Thanks for the inspiration, Angela :)

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7 Willeke February 24, 2015

Dear Laura, I’m not sure about your condition but I have had hypoglycemia (which is likely a pre-diabetic stage as far as I know) and I have a stable blood sugar level now because I quit eating fast sugar/carbs for over a year, I indeed also needed to carry some (slow) carbs around anytime and had to eat every 2h in the beginning, but it helped me greatly. I think this may not be the place to comment on this but your response troubled me… and I am not an M.D., but I am trained in internal medicine/diabetes (I am a medical psychologist) so I am not totally shooting in the dark (apart from my personal experience) when I say you should at least avoid fast sugars/carbs if you have what I think you have. This all happend 7 years ago for me and my health has greatly improved since then. Best regards

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8 kyla April 12, 2015

Just tried this today and it is absolutely phenominal!!! thank you!

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9 Andrea January 21, 2015

Looks delicious! can’t wait to try it! Thanks Angela :D

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10 Jaclyn January 21, 2015

This really is a healthy bowl of comfort! Looks wonderful!

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11 Kati January 21, 2015

This recipe looks delish! I just wanted to say I recently got your cookbook and so far, everything I’ve made has been AMAZING! It’s so hard to find a cookbook where literally every recipe comes out good and tastes good, but yours is fabulous. :)

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12 Abby @ The Frosted Vegan January 21, 2015

I am allll for big, warm salads in the winter! Roasted veggies are really the BEST

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13 Natalie | Circus & Bloom January 21, 2015

Yum! I can’t wait to try this one! Even though I live in San Diego and don’t need to much extra warmth in the winter, this salad looks amazing! Thank you :)
Circus & Bloom

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14 Jill @ Champagne for Everyday January 21, 2015

This is the perfect comfort food!! In salad form – who knew?? I have been eating a lot of raw, cold veggies lately (which I love) but I know I will get hooked on this alternative. Great pack-able lunch for work too!! =)

Jill

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15 Kimberly January 21, 2015

Looks awesome! Making this on Saturday!

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16 Deanne January 21, 2015

How funny you posted this! I made almost an identical salad for a Christmas celebration last weekend, except I used sweet potatoes! What a delicious salad!

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17 Angela January 21, 2015

Sweet potatoes would be great too! I’ll have to try that.

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18 NikkiO January 27, 2015

I made it with sweet potatoes last night! I also used half rainbow quinoa (ran out ;-) and half Super Grains. I also substituted avo with feta. My hubby usually rolls his eyes at my “rabbit food” but he loved it! (he added sriracha) I wish the nutrition was included too — I keep adding it to MyFitnessPal but it won’t take :-(

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19 LNMNS February 1, 2015

Hey, I got this recipe in MyFitnessPal with little issue. Do you paste the webpage into the recipe section??

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20 Kelly January 21, 2015

Sounds perfect. I wish I had for lunch right now!

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21 Ashley @ A Lady Goes West January 21, 2015

Well this sounds divine, and I like every single ingredient. Salads can be oh-so-fancy! :)

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22 Heather January 21, 2015

I was just thinking about how all I wanted for dinner was a warm salad. That dressing looks delicious! How long do you think it’d keep in the fridge?

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23 Kathy January 21, 2015

I so enjoy your thoughtfulness in putting together these recipes. They are protein-packed, nutrient dense, and have a good mix of crunchy, creamy, oh-my-goodness-I’m-devouring-the-bowl appeal. Not to mention they are always so appetizing looking! From someone who is doing GF, no soy and low/no salt, I appreciate loving to cook again! Thanks, Angela!

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24 Susanne January 21, 2015

I agree, all the recipes featured are so well put together with attention to detail. Makes it really exciting to get into the kitchen and get going.

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25 LisaAnn March 22, 2015

Kathy,

I am with you on this :) I also can’t eat Carrageanen.

Trying this recipe tomorrow… So excited!

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26 Laura January 21, 2015

This looks delicious!! And I agree, warm salads are the way to go this time of year. I think I will sub sweet potatoes for the yukon gold and whip it up in the next few days. Thanks:)

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27 Katherine January 21, 2015

This is making me think that I really need to start eating warm salads. This sounds fantastic.

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28 Beks January 21, 2015

That sounds absolutely amazing. I think I need to make it after I go to the store this weekend. :-)

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29 Erin @ Erin's Inside Job January 21, 2015

I love warm salads in the winter too. They are so comforting! As always, thanks so much for this recipe and I will have to add it to my list!

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30 Katrina @ Warm Vanilla Sugar January 21, 2015

Just the title alone is calling my name. So delicious!

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31 Susanne January 21, 2015

Looks delicious. Even the kale doesn’t look overwhelming. I will give this a try sometime soon.

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32 Jackie January 21, 2015

I can’t wait to try this one! It is right in line with the season. I just made your chia power bread and paired it with a roasted veggie soup. I’ve been in search for a GF bread option and finally think I found a winner. THANK YOU!

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33 Theresa January 21, 2015

Bowls are our very favorite dinner. They are so easy and so versatile. This one looks great, I might sub roasted asparagus for the green beans. I seem to top everything with toasted pepitas!

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34 Erica January 21, 2015

Would you be open to start listing the calories, fat, protein, carbs per serving? I’d love to see the breakdown as it would help maintain my daily intake. Thanks for consideration!

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35 Michelle January 21, 2015

This looks great! I’ve been really bored of the usual chilled salads lately. I’m so looking forward to trying this warm salad out next week!

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36 Annaliese January 21, 2015

Oh yeah! This sounds great! One of my go-to easy and quick broke-grad student dinners is roasted broccoli, sweet potatoes and peppers over tricolor quinoa with lemon-tahini dressing! So satisfying and delicious!! I’ll have to put some kale into these…I am sure my bf will be thrilled for more kale!! buahahaa!

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37 Corinne January 21, 2015

Checking blogs for meal ideas. Did not know what to make for supper. Now I do , thank you.

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38 Kristine January 21, 2015

I’ve been working my way through your cookbook and I love every, single thing. My boyfriend approves too (but he requests grilled chicken on top!) This looks amazing and like the type of salad to make at the beginning of the week and toss/dress each day for lunch at the office!

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39 Anna Lee January 21, 2015

This looks so delicious! Warm salads are the best in winter. I can’t wait to make it this!

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40 Lillian @ Seize the Latte January 21, 2015

Oh, this looks lovely. Winter is wearing on me something fierce these days, and warm comfort foods are pretty much key to survival at this point. :) (Also: a huge YES to roasted yukon gold taters! Those things are magical.)

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41 Amanda Christian January 21, 2015

This is going to make a perfect and packable work lunch for me this week! Can’t wait!

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42 Meg January 21, 2015

would it be possible to leave out the oil in the dressing or substitute it for something else?

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43 Eden January 21, 2015

It’s been so cold here in Toronto, this salad looks perfect! Love the use of potatoes and green beans.

http://www.mintnotion.com

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44 Maria January 21, 2015
Recipe Rating:

Just made this for dinner since I had almost everything on hand. I really like it! Simple and nutritious. My favorite thing about your recipes is that they make a LOT of food, so I’ll be eating leftovers for days. I did throw in a can of chickpeas for a little extra boost. It’s great!

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45 Dandelion Blue January 21, 2015

Oh wow. That looks amazing. My stomach us already grumbling looking at the picture. Such a great idea to have a warm salad. Can’t wait to try this recipe out xx Dandy I http://www.dandelionblue.co.uk

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46 Becky January 21, 2015

This looks so yummy and perfect for this time of year when you want something healthy but comforting. I’ve been craving avocado for days!

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47 Jamie M January 21, 2015

This sounds delicious!

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48 Angela @ Eat Spin Run Repeat January 21, 2015

I’m so with you on the cooked veggie thing Ange! I am a lover of veggies and eat at least one huge salad each day, but right now they MUST contain cooked veggies because raw just do not satisfy at this time of year. Comfort is where it’s at!

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49 peggy January 21, 2015

Currently have green beans, potatos and a head of garlic roasting…smells divine…daughter decided she wanted to try vegan for the new year…son daughter and I are having this for dinner…don’t think anyone will miss the meat…YUM

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50 Peggy January 22, 2015

This was even better reheated for lunch today!

My son discovered he doesn’t really like quinoa…it’s a texture thing :)

My daughter said it was repeatable.

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51 Jess @ Eating with Alice January 21, 2015

Hey Angela, I’m a longtime reader of your blog, but first time commenter! Love your recipes :) This recipe looks super delish, especially with the addition of potatoes! If I had to pick my all-time favourite comfort food, potatoes would be it!

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52 Samantha Schmidt January 21, 2015

This salad look so good! From the quinoa to the red wine vinaigrette!

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53 Francesca January 21, 2015

This is my dinner tonight — although the cold salad that you linked to was a close second! I’m surprised you don’t massage the kale, here. I’m adding roasted asparagus to mine!

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54 genevieve @ gratitude & greens January 21, 2015

I am all about the stick to your ribs feeling right now, too! This salad bowl sounds perfect for cold evenings… I imagine myself snuggled up on the couch with this while watching Masterchef Junior. Yum!

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55 Maggie @ Veg Fiend January 21, 2015

A gorgeous bowl. The only cold salads I can drool over during this cold are hearty massaged kale salads (with some spicy peanut dressing for good measure!)

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56 Kathryn January 21, 2015

Once again Angela – you do it again! I feel the same way about salads in the winter and I can’t wait to give this a try.

Hope you’re doing well!

xx Kathryn
http://www.throughthethicket.ca

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57 Sarah January 21, 2015

I’m the same way! My daily lunch salad is heated through…with kale and shaved brussells as the base. I’ll go cold when it warms up around here! This looks lovely.

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58 Teffy January 21, 2015

YUM! I love winter salads, they can be so nourishing and delicious. Roasted anything is super yummy, and topped with avocado? A win!

{Teffy’s Perks} X

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59 Trang's corner January 21, 2015

I’m so excited to try this recipe. So delicious! So inspirational!

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60 roses of paris January 22, 2015

This looks amazing! I’m not a fan of salads usually, but this is a real meal and hearty as you said – I’ve never seen this combination before in my time being vegan! (I wonder what’s the distinction that makes a dish a salad?) I’ll have to try this.

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61 dc January 22, 2015

Looks yummy except for the kale…just can’t do that! Maybe some Brussels…hmmm. thanks for sharing!

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62 Emily @ It Comes Naturally Blog January 22, 2015

Mmm, I love roasted veg in a salad. I guess any leftovers would be nice cold the next day. Or do you think you could reheat it??

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63 Veronica January 22, 2015

omgosh..wow! This really is the ultimate winter bowl! And so many matches made in heaven…potatoes+green beans? red wine vinaigrette+Dijon? Brilliant. Will definitely be passing this one along to clients.

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64 Tyra January 22, 2015

I have all these ingredients here. Looking forward to having it for my lunch tomorrow. The combinations of colors and textures, WOW!

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65 Laura January 22, 2015

This looks insane! It’s going on my meal plan for next week! :)

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66 Kat Reynolds January 22, 2015
Recipe Rating:

I made this for my family last night. We LOVED it! This will become staple. I have been a silent follower of your blog for a number of years now and have referred many others to it. Thank you for making our lives around the dinner table fun, interesting and healthy!

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67 Alicia January 22, 2015

Yum!!! This would also be good with the tangy mustard dressing from the lentil salad. Can’t wait for dinner

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68 Lisa MacAulay January 22, 2015

Trying this tonight!

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69 Sippi January 22, 2015

I love to make big roasted vegetable dinner salads in the winter! I needed a quick idea for dinner tonight and I have a bunch of Kale I need to use up, perfect!

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70 Nathan January 22, 2015

I love cooking my quinoa in some veggie broth with some no-salt Tony Cacheres for salads. Adds a little bit of spicyness to them.

I’m totally making this salad this weekend.

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71 Helena January 22, 2015

how funny, i had such a similar lunch yesterday, of course not as great as this. it had millets, spinach and avocado in it!

I posted a new article on my blog today, I would highly appreciate your opinion on it :) its about motivation and nutrition

http://nutritionpsychology.blogspot.co.uk

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72 Lauren January 22, 2015

This is my favourite kind of salad, I love all the flavours and components! I like to add in pomegranates and beetroot for extra zing

Lauren x
Britton Loves | Lifestyle Food Fashion Beauty – http://www.brittonloves.blogspot.co.uk

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73 Linda @ Veganosity January 22, 2015

I love everything about this bowl Angela! Salad bowls are the best meals because you get to taste a little bit of everything in one glorious bite. :)

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74 Carol Milstein January 22, 2015

This looks amazing! My husband is on a diet right now that doesn’t allow potatoes or beans/chickpeas. But I can’t wait until I can try this.

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75 Delaney January 22, 2015

I’ve been feeling rather cold lately… I think this salad will be on my plate tonight! Looks delicious :)

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76 Nell Foster January 22, 2015

That’s looks yummy as can be. The majority of the ingredients are in at our farmers market these days – I’m so making this!

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77 Stephanie January 22, 2015

A hot salad! How perfect? Thanks for this one. Would you consider making a hot smoothie?

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78 Jordan Lynn // Life Between Lattes January 22, 2015

Love this because warm salads > cold salads in the winter. :)

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79 Heather Mason January 22, 2015

I love how you turn greens into a comfort food! Amazing!

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80 Alexa [fooduzzi.com] January 22, 2015

LOVE this! I will be making this this weekend! I love the use of yukon golds…can’t get much more comforting than that! Pinned!

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81 Nicole January 22, 2015
Recipe Rating:

I just made this to take to work tonight but I had to sneak a bowl early. It’s divine!!! The mix of the roasted veggies with the raw kale and onion is fabulous. The dressing is perfectly subtle and doesn’t overpower the salad. The roasted garlic is the cherry on top!!! Yum yum yum!!

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82 sara January 22, 2015

This looks AMAZING! I have been making a few versions of grain + veggie + sauce bowls lately, but usually with steamed veggies. Definitely need to try this roasted version! Plus, anything with avocado on top gets a big win in my book. :)

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83 Gina January 22, 2015

Oooo and I just bought a big 10-lb bag of potatoes :) This one’s now on my hit list for this weekend!!

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84 Krysten January 22, 2015

Hi Angela! This looks amazing. I wanted to ask you, how does on become considered for doing a guest post on your website? I would love to share any of my recipes, you find interesting :) I have to say, you were the first recipe I ever read about 8 years ago for my first green smoothie. In a way you helped me figure out what kale was, and how good it tasted in your monster green smoothie ;) Thanks for all of your healthy vegan inspiration over the years!

Krysten
The Daily Kale

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85 Tanya January 22, 2015
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It’s easy to see why you crave this salad! My 17 year old son loves it as well. I didn’t have green beans on hand so I roasted golden beets, carrots and potatoes. Delicious!!

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86 Amy @ Thoroughly Nourished Life January 22, 2015

Perfect winter salad! And I could use one on this rainy summer day too :) I can just imagine how delicious all these textures and layers of flavours must be.

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87 Brigitte January 22, 2015

This was our dinner and it is insanely good !!!! Can’t wait for lunch tomorrow !
Thanks !

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88 Jessica Lauren DeBry January 22, 2015

Once again, you have me drooling at my computer screen. I’m a bowl addict – can’t wait to try this!

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89 Luv What You Do January 22, 2015

That looks amazing! I wish I had some in my fridge now for for dinner this weekend!

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90 Lindsey January 23, 2015

I am 100% going to try this!!

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91 annie January 23, 2015

For the dressing, is there an alternative for the wine vinegar??

looks great! will try tomm.

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92 Nina February 29, 2016

We used lemon juice…was delish!

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93 Trang's corner January 23, 2015
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I’m so excited to try this recipe. So delicious! So inspirational!

http://www.trangscorner.com

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94 Sarah January 23, 2015
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So I made this recipe last night and it’s absolutely now one of my favorites. Thank you so much for the innovative and delicious and accessible recipes you provide on your blog!! :)

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95 Matea January 23, 2015

Roasted potatoes are one of my favorite parts about winter! (You can’t really enjoy them in the summer, at least where I live; so I guess that means I can make extra now, right? :) )

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96 Nina at focusedonfit.com January 23, 2015

Looks amazing and on my list for the menu for next week!

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97 Emily January 24, 2015

This looks delicious! I really think you’d enjoy the book I recently read Eating on the Wild Side as someone who is well informed about their ingredients. It talks about some of the better alternatives to the staple foods we eat today such as the tomato and potato (in terms of nutritional content) – I’m having a hard time looking at a russet and yukon the same way again. On the hunt for a purple peruvian which has about 50x the nutritional content! :-)

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98 Sally Mead January 24, 2015

Just made this – it’s yummy, and amazingly filling! I used fingerling potatoes and added a sweet potato to the roasted veggies, added some sauteed mushrooms, cucumbers and grape tomatoes. What a beautiful recipe!!

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99 Olga January 24, 2015
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It was a good hearty salad, but I wasn’t crazy about the dressing, too much vinegar for me.

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100 Nina February 29, 2016

We used lemon instead of vinegar because we are huge fans of lemon. Not sure if right for others.

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101 Krista January 24, 2015
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Yummy Yummy Yummy – Delicious!
The roasted garlic mashed in the dressing was something new for me, it was fun to try, and I loved it.
I am an avid runner, hiker and cyclist always looking for great new recipes to help keep my fueled and satisfied. This one gets 5 stars – even my 14 year son (who’s typically won’t touch mom’s “healthy stuff” ) – ate a big serving.

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102 Erika Serodio January 24, 2015

I substituted spinach for kale, due to a picky boyfriend.

It was fantastic! I’ll definitely make it again.

Thanks!

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103 Jess January 24, 2015

Oooh! Potatoes in salad are wonderful, and yet, somehow, I never think to add them.

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104 J January 24, 2015
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Read this and had to make it right away; after running to the grocery store.
Just had the first bite… AMAZING! Thank you Angela! You are changing my life. Your recipes are so good that I have been vegan since the beginning of the year. No cravings for meat. I bought your cookbook and every recipe has been fantastic! Even my meat and potatoes husband is enjoying the meatless menu.

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105 LauraMD January 24, 2015
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Two words: Sweet potatoes. It added just a hint of sweetness* that matched beautifully with the sweetness* of the dressing. Perfect option if you don’t have other spuds in your cold box!
*not sweet like a candy bar, but sweet as in that’s how your taste buds experience the flavor sensation!

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106 Cindy Massa January 24, 2015
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Just made it for dinner…and it’s gone. A new favorite recipe for the rotation.

Thank you again Angela

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107 Rachael January 25, 2015

This looks absolutely delicious. It’s been so chilly in London over the last few days and I’ve craving a lovely warm salad. That’s dinner sorted.

Thank you!

http://Www.hellosunday.co.uk

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108 Alexandra January 25, 2015

I will keep my fingers crossed about being a volunteer recipe tester!!!
And I will be making this for sure, looks delicious!

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109 Laura January 25, 2015
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Perfect winter bowl! I added roasted chickpeas into the mix too which added a nice crunch. Very filling and reheats nicely!

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110 Amy Nelson January 25, 2015
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Made this recipe tonight for my family. It’s a new favorite. Delicious!! Thank you

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111 Kate January 25, 2015
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This was delicious! It had so much flavor. I love everything about it. I added the chickpeas, which looked a little out of place with all the subdued tones of the salad, but tasted great. I might try white northern beans next time. Thanks for an awesome Sunday night comfort dinner. I followed it up with the dark chocolate macaroon tart. Sinfully good!

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112 Rachel January 25, 2015
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This recipe was really good! My whole family loved it, non vegans included! The best part was that it was satisfying. I used collards instead of kale and it was perfect. Thanks for another awesome recipe. :)

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113 Lisa January 25, 2015

Made this for dinner tonight. Carnivorous husband, ornery 3 year old, and mostly veggie me all loved it – WIN! I feel as if it will become my go to “potato salad” for family gatherings. It offers so much more nutrition compared to the standard and is infinitely more delicious – thank you!

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114 Katrina January 25, 2015
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It was so delicious! The ultimate comfort food!

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115 Hannah @ Eating with Alice January 26, 2015
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I adore ukon gold potatoes – so creamy and delicious! The ultimate comfort food! This sounds delicious. Thank you for sharing!

Hannah :-)
http://www.eatingwithalice.com

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116 Nicole Marie Story January 26, 2015

I just ordered your book this past weekend!
So excited to give it a review.
Delicious recipe. Love your blog. Congrats on baby! Happy New Year:)

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117 Jessica January 26, 2015
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My husband and I inhaled this over the weekend and sadly there were no leftovers to take to work today. I had some sweet potatoes to use up, so I substituted that for the Yukon Gold potatoes and I threw in some chickpeas for good measure.

My favourite part is the crunchy pepita seeds (yum!) and my husband’s exact words were “it tastes like butter” (aka major win!).

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118 Whitney Whitehead January 26, 2015

I made this recipe last night but roasted cauliflower and broccoli and some chickpeas to add with it. It was hearty and filling. My picky son even wanted to try a bite of the roasted broccoli and quinoa.

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119 Luke January 26, 2015

Another great recipe Angela!

My girlfriend and I are big fans, keep up the good work!

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120 Erika January 26, 2015
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I made this last night for lunch this week – so good! I did made some substitutions based on preference and what I had at home, including spinach instead of kale, apple cider vinegar instead of red wine vinegar. Also added chickpeas and avocado for serving. I think this makes the perfect lunch because it is so well-balanced nutritionally, and its delicious. I was looking forward to eating it all morning. Definitely will make again!

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121 Ashlee January 26, 2015

This is perfect! I just went out and bought mason jars, glass containers, thermoses and lunch boxes so my boyfriend can stop spending all of our money on lunch. I’ve been looking around all weekend for ideas for his lunches and he will LOVE this one.

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122 Kristen January 26, 2015

Oh wow this looks amazing, I can’t wait to try it this week! By the way, those are quite possibly the nicest looking avocado slices that I’ve ever seen :)

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123 Andrea B January 26, 2015

I made this last night for dinner and it was awesome!!! Thank you :)

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124 Dale @ Angloitalian - Slow Vegan Travel Blog January 26, 2015

I’m really looking forward to trying to make this when I finally reach home tomorrow night for the first time in a year.

The idea of snuggling up inside my jumper with a bowl of this sounds great.

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125 Tara January 26, 2015

I just made this recipe. It’s very simple and so nourishing! I love the warmth.

-Tara
themountaincreative.com

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126 Niki January 26, 2015
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My husband said, “Even though it was just vegetables, it was so filling and savory.” LOL. This was fantastic. It was really a big bowl of comfort as another post said. So delicious. I love how all the different ingredients melded together, and the creamy avocado was the perfect end taste. Just perfect, really.

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127 Melanie January 26, 2015
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I made this on the weekend and it was delicious! Fairly simple to make, and a HUGE hit for the family, vegetarians and non-vegetarians alike. Thank you! :)

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128 Fiona January 26, 2015
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Great easy recipe and so tasty! Just made it and it hit the spot on this cold snowy day. Will add to my rotation of regular recipes.

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129 Lindy January 26, 2015
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Me Hoozbeen and I just demolished a batch of this for dinner tonight, with barely any left for lunches tomorrow! YUM.

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130 Tonie January 26, 2015
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It was delicious, hearty and healthy. Bonus is that it was super fast and easy to put together !! Thanks so much !

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131 Emily January 27, 2015
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What a winner! I made this last night and my husband commented that this was probably his favorite recipe that I have made of yours! Close second are vegan enchildas with cilantro cream sauce :) Thanks for sharing and so looking forward to all the newbies in the 2nd book!

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132 Heather January 27, 2015
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This recipe was delicious and very easy to prepare. My husband even commented on how he doesn’t normally like green beans! The dressing was delicious, we definitely had seconds and plan on eating again for lunch. <3

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133 Laura January 27, 2015
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Hi Angela, this is delicious and so comforting, thanks for sharing this recipe. I used spinach instead of kale (as I don’t like the flavor of cooked kale) and it was scrumptious!

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134 Quinoa-apparel January 27, 2015

I was wondering what I should do with my Quinoa this week! This seems PERFECT! Yummy as always :)

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135 Diane January 27, 2015

I made this today and was very pleased with the results. It was a perfect warm salad for a very snowy day. I used an Idaho potato and added a can of chick peas. The chick peas added an extra heartiness that was wonderful. I’m excited to bring the leftovers for lunch tomorrow….

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136 Corinne January 27, 2015

This was good, I used frozen green and yellow beans. Will make it again.

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137 Ali January 27, 2015
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I went a little rogue with the spices, because I love indian food, and roasted the potatoes and green beans with garam masala, mustard seeds and cumin seeds. Then I sautéed red cabbage with cumin powder, and added that to the mix. Delicious! What a great salad for a cold winter night!

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138 Cici January 27, 2015

I made this for our Sunday salad and we almost finished the whole bowl between the two of us! This recipe has a lot of my fiance’s favorites so it was easy to get him to eat this salad. Thanks so much!

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139 Terri January 27, 2015
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Holy Balls, DELISH. Can’t wait to do this one again.

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140 Simple Green Moms January 27, 2015

Totally agree cold raw salads should be completely off-limits in the winter. Like nonexistent. But this looks like one of those never get old all winter long kind of things. YUM!!

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141 Bonita_616 January 27, 2015

I made this salad tonight and it was the BOMB!
Ohhhhh so good! It’s definitely a keeper!

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142 Laura January 27, 2015
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Kids loved!

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143 Nichole January 27, 2015
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OMGOODNESS!
This was amazing. Great flavour and so satisfying. I’m actually thinking of making it again this week.

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144 Janine January 27, 2015
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My daughter is very picky and not much of a quinoa fan. I decided to give this a shot and everyone loved it. My daughter had seconds!! I made a tiny bit more dressing using 1/3 cup of oil and vinegar. The kale is really good in it. So delicious and nutrient dense. Thanks so much for this recipe Angela.

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145 Janine January 27, 2015

I forgot to add the recipe says it serves 4-6, ha no way it served 3

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146 Pamela January 27, 2015

I made this tonight, and honestly was a touch skeptical. Greens and greens and more greens? But I added some chili oil and Parmesan on top and it was so good. What a great recipe! Thank you!

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147 Michele @ Two Raspberries January 28, 2015

oh my gosh! this looks so delicious! I can not wait to try this recipe ;-) especially with the avocado on the side! YUMMMM

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148 Daiva January 28, 2015
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I made this 2 nights ago and my family can’t stop talking about it! The next morning my daughter asked if I would make it again! We loved everything about it!

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149 Lee @ Modern Granola January 28, 2015

Yum this looks delicious!

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150 Gina January 28, 2015
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This is my new favorite hearty salad! The flavors are amazing!! I had to tweak a couple ingredients based on what I had on hand: I subbed peas for the green beans and bulgar wheat for the quinoa. Sooooo tasty!

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151 Tina January 28, 2015
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This recipe was SO good!! My picky family has requested I make it again next week.

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152 Paul @ Snow Trippin January 28, 2015

So simple yet so delicious! I’m no vegan but I must admit I love your recipes, and I’m blown away by your food photography. Great job :)

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153 Chelsea Evans January 28, 2015
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This salad was absolutely delicious! My husband made it for us since I had to work late. I loved the contrast of the cool, creamy avocado with the warm roasted veggies. The dressing was very tasty and the kale really soaked up the flavor. He made it according to the recipe except I asked him to massage the kale with a little olive oil because I don’t like it when it’s too tough. My whole family loved it! Filling and comforting.

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154 Clare January 29, 2015

This is just perfect for the cold weather we’re experiencing here. I usually go for cold salads but this looks so delicious.

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155 Michelle January 29, 2015

This is just how I love my salads in the winter too! I was going to apply to be a taste tester but readed the requirements. I just started my own blog (largely inspired by you!!!) entirely dedicated to spiralized vegetarian recipes, so I unfortunately would not commit to 3 days a week. So glad your response was great and glad to see you’re keeping well – following all the pics on the glow spot!! xoxo Love from another Torontonian!

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156 CareyBerry January 29, 2015
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Made this two nights ago and it was wonderful! I followed the recipe exactly, but added some cauliflower to the roasting pan (because I had about a third of a head leftover and needed to use it) and everything was perfect. My seven year old son liked it so much he wanted to know if there were leftovers – I cannot think of a higher compliment! The roasted garlic elevated the dressing to a whole new level. Thank you for introducing us to this delicious salad.

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157 Laura Vorozilchak January 29, 2015

This looks so delicious! Definitely the kinds of foods I’ve been craving on these cold winter nights. Thanks for sharing!
Xo,
Laura
http://seeingthesunrise.blogspot.com

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158 Daniela January 29, 2015
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I made this with cauliflower instead of green beans because that’s what I had on hand, and I used a mixture of whole grain basmati rice and quinoa. It was awesome!

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159 Keri January 29, 2015

First, this looks ahhh-mazing. Everything that I crave in the cold months too. Just can’t seem to want cold food–salads or smoothies. But I still want healthy. This is perfect!

Second, and unrelated, your blog is such an inspiration; your story is such an inspiration as well. Was there ever a time when you questioned sharing it? Or when you were blogging before all the followers and cookbooks that you questioned whether or not to keep going? What motivated you to choose to keep writing, to keep trying recipes, to keep sharing even before you had the attention of the world?

Thanks :)

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160 Marie-Claude January 29, 2015
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This winter salad is sooo good!
Even the day after, i think it`s better :))

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161 Charity January 29, 2015

This is seriously one of the best things I’ve ever eaten. It is SO good…SO satisfying…and it heats up perfectly. I made it last week and will be making it tonight again (and for the rest of my life!).

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162 Tegan January 29, 2015

Made this tonight for dinner and it was amazing! My 13 month old devoured it!!

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163 Julie G January 29, 2015
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My husband made this for dinner tonight. Absolutely amazing!!

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164 Friv Boss January 29, 2015

Food is great, I’ll be your friend know special dishes. Thank you!

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165 Shelley January 30, 2015
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This recipe was great! Tried it last night, but used sweet potatoes as I did not have any Yukon gold and it was just delicious!
I love your recipes and use them all the time! Can’t wait for the next cookbook!

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166 wild nettle January 30, 2015

I must try :)

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167 Melissa January 30, 2015
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We just tried the recipe for lunch and loved it. I used frozen green beans from our garden, and substituted balsamic vinegar for red wine vinegar. Definitely a keeper.

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168 jenny January 30, 2015
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I’ve made this twice already this week and it’s fantastic! The dressing is perfect for a warm salad and I didn’t have pepitas on hand so I used roasted sunflower seeds. Absolutely delicious and my honey loved it too :) He was like “is this recipe from the glowing girl? Hers are the best!” And he’s right! thanks for another win, Angela! xo

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169 Marie-Helene January 30, 2015
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This salad is AMAZING! We didn’t have enough. I can’t wait to make it again.

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170 Kristin January 30, 2015

I’m eating this right now and it is amazing! Angela, I just love your recipes and cookbook. I got it for my mother in law for Christmas and now she’s hooked too! Thanks for introducing us to delicious vegan cooking, nutritional yeast, hemp seeds, and the fact that our carnivorous spouses can in fact get by without meat. We all feel so much healthier, thanks in substantial part to you!

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171 Jai January 31, 2015

This looks so wonderful and delicious! I’ve been trying to use more quinoa so I really want to try this.

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172 sara January 31, 2015

Just wanted to let you know I made this last night for dinner with a few changes (massaged the kale since I only had curly kale, used almonds for the nuts). So delicious! Loved this recipe, so tasty. :)

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173 Rachel January 31, 2015

I am excited to try this! I just created a website where I try out a different health lifestyle each month to see what works best for me and this month I’m trying vegan! Can’t wait :)

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174 Sara January 31, 2015
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Made this for lunch today and it was soooo delicious and satisfying! Healthy comfort food at its best! Will definitely make again, thank you!

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175 Julia January 31, 2015

This looks delicious! I love winter salads, the heartiness as well as the rich flavors. I use the superfood radicchio in a lot mine as it is a nurtritional powerhouse and creates some great tasting salads. Thank you for sharing this, I look forward to giving it a try! :)

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176 Steph January 31, 2015
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Made this evening for dinner without the avocado since we didn’t have any, added mung beans for protein. Served with homemade French bread. It was wonderful. Will make again.

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177 Jessica February 1, 2015
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This is DELICIOUS!!!

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178 1busymomof4 February 1, 2015

Oh my Goodness!!! Just made this today and it was a hit!! Thank you! Super Healthy, Super delicious!!

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179 1busymomof4 February 1, 2015
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Yummy!

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180 Rachel Zierzow February 1, 2015

I’m going to try this tomorrow… thanks for the inspiration!

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181 Rachel February 1, 2015
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I made this with my friend for a quick but healthy weekend meal – we both loved it!

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182 Susan McGannon February 2, 2015

Making this for dinner tonight here in Connecticut where the snow, sleet and freezing rain are calling for a good comfort meal! I am going to add your suggestion for the roasted chic peas!

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183 JustAbtVegan February 2, 2015

Looks delicious! I made a similar salad the other day with grilled beans, a bag of greens, and tempeh over quinoa. The time of year begs for food like this that is warm and hearty but also hints that spring is (finally) approaching over the horizon.

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184 meg February 3, 2015
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I made this last night, and my husband and I loved it! I subbed in white northern beans and took out the quinoa since neither of us are fans. I also sauteed the kale with a little of the dressing before adding it in, just till it was warm and slightly softer. It was filling, healthy, easy, and one of the best veggie meals I’ve made in a long time. Thank you! I only wish I had made more for leftovers!

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185 Peggy February 3, 2015
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This is the absolute best salad I have ever had. My entire family loves it. I have been eating it non-stop for lunch every day for the past few weeks. So yummy!

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186 Patty February 3, 2015

This was also amazing with edamame beans and broccoli substituted for the green beans and kale — and with hummus mixed in when ready to serve. Thank you for a delicious, energizing and inspiring recipe.

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187 Allan February 4, 2015
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I love the combination of wholesome ingredients that work together for a variety of textures and delicious sustenance. I look forward to trying this recipe out.

Thank you for the refreshing new inspiration to put together a meal from ingredients not often associated together.

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188 Sarah February 4, 2015
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This was so good!!! Thank you for sharing!

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189 Stephanie February 4, 2015
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We just had this for lunch. The process was a bit lengthy, but the end result was fantastic; worth the time it took, for sure.
The oven was already hot, so I chopped and toasted the pumpkin seeds for like 6-7 mins.
Delicious and comforting. It is even better than the delicata squash salad from your cookbook (my previous “favorite”). There was enough for leftovers. Will make again.

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190 Jasmine February 5, 2015
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I made this last weekend to have during the week at lunch and it was delicious! This is my first OSG reciple. A friend of mine, who is not vegan (I’m vegetarian) said she and her sister-in-law have made several recipes out of your book and they all turn out wonderful.

I used a little less dressing to cut down the acidity for me. It was my first time using red wine vinegar, something I don’t know much about. I’m used to balsamic dressings.

In lieu of avocados, I mixed in a creamy mellow yogurt.

I’m not a big fan of kale but this recipe properly disguised it for me. :)

So so good!

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191 Kathy February 5, 2015
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I’ve been wanting to make this ever since you posted the recipe. I finally made it today…YUM! I love it. What a great, different, winter salad.

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192 Karina February 5, 2015
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What a hit! Absolutely delicious! I’m not a big fan of green beans, so I changed them for asparragus. Yum!!

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193 Stephanie February 5, 2015
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Yum!!
Just made this for dinner and it’s SO delicious! I’ve never roasted garlic before so I was quite surprised when it came out of the oven so soft- cool! I also did not have any mustard on hand but the dish tastes just fine without.
Five stars!

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194 Gunda Victoria Chapman February 6, 2015
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I am eating this salad as I type. It is delicious! I will make this again of course.

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195 Annie February 7, 2015
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I made this salad for lunch today and I absolutely loved it! Everything tasted so great together! Can’t wait to eat leftovers tomorrow!

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196 Rachel February 9, 2015
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My husband and i made this last night….AMAZING!!!! It was so comforting and so nourishing! I couldn’t stop saying YUM! (With my mouth full of course) Thanks for sharing Angela, this one is a winner!!!

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197 Arielle Anderson February 9, 2015
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Tastes even better than it looks! I added black eyed peas cooked with a little liquid smoke And sautéed some broccoli instead of green beans. Amazed at the results :)

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198 Arielle Anderson February 9, 2015

Oh and I also toasted the petita seeds for a couple minutes in grapeseed oil, cayenne and salt

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199 Heather February 10, 2015

Planned my entire day today around making this salad; cannot say that it was a waste! Delicious! Thank you for bringing potatoes back into my life!

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200 Joanne February 11, 2015
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This salad was absolutely delicious! My husband loved it too and I have forwarded the recipe to my vegetarian daughter at college. This is definitely a keeper!

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201 Danielle Helena February 11, 2015
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I made this the other night for my husband and I and we were SHOVELING it into our gobs. Everyone, make this! :)

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202 Ashlyn February 12, 2015
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Tried this last night – so filling and delicious! Loved it.

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203 beth February 12, 2015
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Yummy! Love this! next time im going to leave the quinoa separate so i can enjoy that texture even more and it will feel more like a meal. I cooked the quinoa in chicken stock. I only had Apple cider vinegar so i substituted that for The red wine vinegar and added a teaspoon of maple syrup with a tablespoon of chopped shallots.

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204 Susan February 12, 2015

Angela this dish is fabulous!!! My daughter ( an adult) and I have enjoyed it for lunch and dinner! I had packed some to take to work and plopped it on top my big a$$ salad for lunch and life was good! Thanks for sharing! I have tried a lot of your recipes from your web site AND from your awesome cookbook! Golden!!!! I should post more comments, cuz your recipes rock! All the best to you, your husband and daughter!
Thanks again!

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205 Susan February 12, 2015
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Oops! Forgot all the super stars!

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206 Sally February 13, 2015

This was down right delicious! I added some hummus and pita on the side and it was a very filling meal. Thank you so much, love your recipes!

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207 Alison February 13, 2015
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This. Was. Amazing. Thank you so much for this deliciousness.

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208 Amy M February 14, 2015
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I made this for dinner last night. It was simply one of the best meals I’ve had in a long time–and we’ve been having a lot of great food lately. I added some asparagus I had on hand as well as some tossed walnuts in addition to the pumpkin seeds. Perfect. Thanks, Angela! :)

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209 Claudine February 16, 2015

Could you use sweet potatoes instead of the yukon ones?

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210 Kathy February 17, 2015

I have made this 3 times in the past week! Delicious! It’s good as leftovers, even cold. YUM.

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211 Tedi February 17, 2015

Your recipes are honestly incredible!! I love your creativity. Cannot wait to try this one.

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212 Nancy February 18, 2015
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Absolutely delicious. My 4 year old daughter couldn’t get enough of it. I used one pound of asparagus instead of the green beans. Great dish. I am adding it to my collection.

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213 Rachelle February 18, 2015

I just made this today for lunch. It was amazing! I couldn’t stop eating it and didn’t even care because it was so healthy. I don’t use a ton of oil in my cooking, so I subbed out the oil in the dressing for 1/4c water, big 1/2 t. of vege broth concentrate and a big 2T of Hemp seeds to give it some fat. Delicious!

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214 Tara February 19, 2015
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Delish!
LOVE the roasted garlic. I need to do that more often!
Added black beans for protein (didn’t have chickpeas). Thanks Angela :)

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215 Angie February 19, 2015
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Made according to the recipe, and it was fantastic! Reminded me a little of a warm German potato salad thanks to the Dijon. Yum!

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216 Pamela February 19, 2015
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Delicious! I loved the combination of the roasted potatoes and green beans with the quinoa and kale. The dressing was a little strong so I added maple syrup to soften it up a bit. It would also be nice to substitute balsamic for the red wine vinegar.

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217 Keelan February 20, 2015
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Made this last night…it was so good! Thanks for the recipe!

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218 Libby February 20, 2015
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I really loved this recipe. Such a great combination of flavors and the dressing really took it up a notch. I froze half of it, thinking that I would eat it way down the line, but couldn’t resist and took it out of the freezer the next week. Simple and delicious!

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219 Trisha February 21, 2015
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I made this last night. It was so great. I used Herbamare to season my potatoes and I also threw in sweet potatoes. I cooked the green beans separately so they were still nice and bright and crunchy. Family loved it. I used Farro instead of quinoa. It was wonderful. Thanks I will make this again.

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220 terrykins February 21, 2015
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I make this recipe once a week. It is definitely one of my favorites!

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221 Jennifer February 25, 2015
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This is amazing! Soooo delicious!

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222 jackie February 26, 2015

Wow. Just stumbled across your site. This recipe looks amazing. Can’t wait to try it out. Thanks!

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223 Candi Sary February 26, 2015
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This was so good!!! Will make it again!

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224 The Vegan Junction February 27, 2015

This looks hearty and delicious. I like the quinoa, green bean, potato combo. ;)

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225 Dani H March 1, 2015
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I am a new vegan and new to your blog. I am really enjoying both. I made this for supper tonight and it was really flavorful and filling. I’m struggling a little with not eating as many calories as I probably need, but this hit the spot. It was super simple to make and I’ll have leftovers for lunch tomorrow. Yay! Thank you.

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226 Molly March 2, 2015

This looks so delicious! I can’t wait to try this out soon!
-Molly

apolloandluna.com

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227 Allison March 4, 2015
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I’ve made this three times in the past four weeks and even my meat loving husband and 7 year old daughter found it delicious. Thank you! Made it exactly as directed, once added roasted chick peas, and another added roasted asparagus and all were equally yummy. :)

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228 Jane March 4, 2015
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Living just outside Boston this winter has been a challenging one. I made this one of the many nights we were shoveling ( again) another foot + of snow. I kept telling my husband it was a “winter” warm salad. Well it was perfection in a bowl! We both loved it & felt it was perfect after another long day shoveling.

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229 Sara March 4, 2015
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Been eating this for lunch the whole week. Absolutely delicious! I’ve been making recipes out of your cookbook lately too and they have been great. Thanks for the fantastic recipes!

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230 Patricia March 6, 2015

This was delicious! We had a lot of winter weather hit within the last two weeks, and this was such a great dish to make and have on hand for those cold days.

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231 Rea March 7, 2015
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I very reluctantly went vegetarian this week in an effort to bring my cholesterol down. This dish just made it worthwhile.

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232 LauraMD March 8, 2015

I sub’ed out the Yukon potato for a sweet potato and it was a perfect match!

Happy Daylight Savings, everyone!

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233 Tammy March 8, 2015
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Hi,
I never usually leave comments on websites but I had to let you know how much I appreciated this recipe- it’s amazing! I recently became a vegetarian and this recipe will definitely be a staple!
Thanks!
Santoshi

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234 Carolina March 9, 2015
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I’ve literally made this recipe like eight times already, and I’m making it again tonight. It is SO good and simple!

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235 Lauren R March 9, 2015
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This recipe has been on my list to try since it was posted. Tried it tonight and I cannot get enough!!! So tasty. Definitely going to be a regular for our table.

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236 Irini Caraman March 9, 2015

Wowza! I was looking for something easy to make for dinner. This is off the hook! I’m obsessed! Going to make more for lunch tomorrow. Thanks for an awesome recipe!

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237 Sarah March 10, 2015

This was so good! I made pork chops, roasted veggies, and green beans for the family and then quietly enjoyed my warm and insanely good winter salad. The combination of the steaming quinoa, caramelized roasted veggies and cold and crunchy kale and green onions was so satisfying. I made the vinaigrette, but opted for a tahini sauce instead given that it was already on the table. Thank you, it was lovely!

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238 Reader March 11, 2015

This would be a dream!!! I have fallen in love with your cookbook and the recipes on your website. I would love to be a tester, keeping my fingers crossed.

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239 rachel March 11, 2015

This looks incredible!! <3

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240 Tonya March 15, 2015
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I loved this! The dressing was so light and perfect. It wasn’t overpowering but it definitely added to the meal. Out of all the complicated meals I made this week this one was the simplest yet most satisfying. I will make this again, no question about it.

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241 Kelly March 17, 2015

Does anyone know if this is re-heatable? I’d like to take it into work with me for lunch!

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242 Erena DiGonis March 17, 2015

Spring just doesn’t seem to be coming yet, so I’m still in the mood for comforting winter foods. This warm salad might just do it!

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243 Karen March 17, 2015
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Delicious!!! I didn’t have green beans so I used asparagus instead. This recipe is a keeper. Thank you!

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244 Sara March 20, 2015
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This is one of my favorite things I’ve made in a while- so tasty and very hearty! Can’t wait to have leftovers today.

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245 Catie Sheeran March 22, 2015
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Oh My! This was delicious. I forgot the seeds and we used spinach instead of kale. Everything else was the same (well, I used brown spicy mustard bc I didn’t have dijon for the dressing)
One of our top favorite recipes and it was also filling! I almost couldn’t finish my bowl of salad and I eat a lot. :) and we felt great afterwards. The dressing really ties everything together. I plan on making this again and again. Thanks!

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246 P March 25, 2015
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Do you think the recipe would work as well if I replaced the string beans with asparagus?

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247 Dawn March 26, 2015
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Delicious!

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248 Yumi March 26, 2015
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Holy smokes Dr. Jones! This recipe was one of the very first vegan recipes I made when I decided to experiment with vegan meals. I have been straight vegan and gluten free now for three weeks and I cant tell you how much fun I am having cooking this way! This recipe is so freaking delicious! All the ingredients just go so well with one another. I have made this twice in 3 weeks! Even my fiancé loved it! I like to roast the potatoes a bit longer because I like the crunch. The roasted garlic in the dressing!!! What!?!?!? So yummy. I have made a few of Angela’s recipes and I gotta say she was the one who proved to me that eating vegan is not boring! This is definitely a go to in our house now!

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249 Rachelle April 13, 2015

I made this last night to pack for lunches – it’s so delicious! The dressing is perfectly balanced with the ingredients. Thank you, Angela!

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250 Regina April 22, 2015

Dear Angela, what I need to know is: do you really use FRESH green beans? I always thought they MUST be boiled before eating them….?

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251 Judi Gibson April 29, 2015

This was fantastic! Scrumptious and satisfying. So many delicious flavors. We added some cayenne pepper and loved it even more.

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252 Niki May 1, 2015

This looks and sounds delicious. I love this type of salad, hearty and fresh at the same time.
Niki x

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253 Jan R May 12, 2015
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I just made this last night (it’s perpetual fall in SF!) and I substituted swiss chard for the kale. IT WAS AWESOME. My husband loved it. Super easy and just plain tasty. I plan to make it again in a few days =).

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254 EILEEN May 21, 2015
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Thank you for this – and all your other – amazing recipes. Your friend, Heather, from Nosh with Nash, sent me the OSG cookbook after visiting me here in Colorado. I’m hooked and so thankful for healthy recipes that taste amazing.

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255 Emma August 1, 2015
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Just made this for dinner tonight and loved it! I know it’s not winter but the ingredients are in season now anyway and I was craving something a bit more hearty. Definitely one to repeat.

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256 Ally August 24, 2015
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I was skeptical about the dressing, but it really pulls it together! Especially with the green onions, mmm!

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257 Jen September 5, 2015

This is my new favorite dish. I make it all the time. When I tasted the dressing I thought I wouldn’t like it but it is so perfect for the dish. I’ve also tried it with roasted sweet potatoes or turnips for something different.

Thanks :)

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258 Chelsea September 12, 2015
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I made this recipe EXACTLY as suggested. And oh…my…god. I knew it would be good but I had no idea just how ridiculously delicious it would turn out. This is coming from a brand new vegan who honestly doesn’t really like a whole lot of “healthy” foods, so I was worried about this journey. Thank you so much for sharing such an exquisite warm salad. This is my new go-to lunch for long days in the lab.

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259 Tara N November 2, 2015
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I made this two days ago. It was a hit! I am vegan and my husband is not so it is always a challenge to creatively make vegan food he will eat. I made this and we both loved it! I also love that it keeps well in the fridge.

The only thing I would modify is the amount of vinegar in the dressing. I would probably go 1/4 cup oil and 1/8 cup vinegar….but only because I am not a huge vinegar person.

All of the ingredients in this salad blend so well together. This is one of my favs Angela-thank you!

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260 Natalie November 5, 2015
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I made this recipe the other night and was so pleased! I added a few things, such as black beans, and switched out the Yukon’s for hearty purple potatoes. The prep was easy, and it didn’t take too long to make. I found myself satisfied with a full tummy. My mother-who is very skeptical to try vegan recipes- loved it! Thanks for another winner!

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261 Samantha November 7, 2015
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I just made it! Added chickpeas and the suggested sesame seeds. Awweeeesoommmmmmeee.

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262 Connie November 9, 2015
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This salad was delicious, filling, and really hit the spot on a chilly day! My 11-year-old daughter so liked the dressing, that it’s now her default for other salads.

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263 Shannon November 18, 2015
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This salad is absolutely amazing. I have been sick all week and barely eating so this is exactly what my body needed. I added roasted chick peas and they add a nice crunch. Will definitely make again!

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264 Nina December 13, 2015
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This was fantastic! We added some chunks of carrot to the roasting pan with other veg. We used lemon instead of vinegar and folded the kale into the roasted vegetable when it came out of the oven just to wilt a bit. Thanks!

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265 Nina February 29, 2016

Made it again with added carrot to the roasted veg and used lemon instead of vinegar…just as fantastic as before! Thanks!

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266 Kathleen January 9, 2016
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We are eating vegan for 30 days (hopefully longer, but 30 days is our first goal), and this dish got us off to a spectacular start. Thank you. Delicious, full of flavor and texture.

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267 Clara January 9, 2016
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Thank you for this great recipe! It brought sunshine to the dark and cold winter days here in the Netherlands.

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268 Jessica Lucht January 21, 2016

I made this last night – DELICIOUS. Eating the leftovers at work right now – they’re awesome cold. Thanks for fueling my vegan pregnancy!

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269 Vicki January 24, 2016

My daughter and I made this last night as a light dinner. We were both pleasantly surprised at how tasty it was and look forward to having the leftovers today. We often bring our own food to sports bars since the food served boasts anything but health and vegan. This salad will be perfect! Thank you Angela

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270 nic February 15, 2016
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I just made this and I have to say it was absolutely delish! Thank you…this will be in regular rotation!

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271 Tatum March 4, 2016
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My husband and I are not vegans, but we try and eat mostly plant-based. This recipe changed the way we thought about vegan dinners; it’s so delicious, comforting, and filling! He even asked for it for his birthday dinner this year (last year was tri-tip)!
I have also mixed it up with the veggies and added cauliflower, broccoli, and brussels sprouts (chopped somewhat small), all of which were a great success. Thank you, thank you for this goodness!

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272 Angela Liddon March 10, 2016

Hi Tatum, you are very welcome! I’m so happy to year you and your husband love this recipe so well. :)

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